12 oz. linguine
1/4 c. olive oil
1/2 c. chopped onion
1/4 c. parsley
3 cloves garlic
2 tbsp. flour
1/4-1/2 tsp. salt
Few grains of pepper
3 (8 oz. each) cans minced clams, drained (reserve 1 1/2 c. liquid)

Cook linguine, keep hot. Heat oil in skillet, add onion, parsley, garlic, cook 3 minutes, stirring occasionally. Mix flour, salt and pepper. Cook until bubbly. Add reserved clam juice gradually while blending. Bring to a rapid boil stirring constantly. Boil 1-2 minutes. Mix in clams and heat, do not boil. Vitamins B, iron and protein.